Sunday, December 1, 2019

Italian Sausage and Roasted Veggie Baked Penne


I feel like I'm still waking up from my Thanksgiving nap. While I love the holidays and all the great food that goes along with it, after a few days of leftovers I'm always ready for something different. During the busy holiday season, it's super nice to have make-ahead meals like casseroles and soups ready in the fridge for simple and wholesome dinners in a snap. This baked pasta is one of my client's favorites because it reheats well, is filling and has fantastic flavor.

Serve this with a side salad or fresh-cut fruit and dinner is served!





1. Preheat oven to 425. Place veggies on a baking sheet and drizzle with 1 tablespoon of olive oil; toss to coat. Season with salt and pepper. Roast for 25 minutes.


2. Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add sausage and cook until browned. Add white wine and cook until the wine has reduced by half. Add tomatoes and crush lightly with a potato masher to bring out the juices.



3. Combine the cooked pasta and roasted veggies with the sausage mixture and toss gently to coat the pasta. Add grated parmesan and stir again.


4. Transfer the pasta to a 13x9 baking dish and top with shaved Parmesan. Turn the oven temperature down to 375 degrees and bake the pasta for 10 minutes.


5. Once out of the oven, garnish the pasta with oregano and fresh basil.



Italian Sausage and Roasted Veggie Baked Penne
Serves 8

All you need:
1 sweet onion, chopped
1 pint cherry tomatoes
1 red pepper, diced
1 yellow pepper, diced
1 orange pepper, diced
1 zucchini, diced
2 tablespoons olive oil, divided
12 oz. ground sweet Italian sausage (hot or mild)
1/2 cup white wine
1 (28 oz.) can whole peeled San Marzano tomatoes, with juice
1/4 cup chopped sundried tomatoes
1 pound penne pasta, cooked and drained
1/2 cup grated Parmesan cheese
1 cup shaved Parmesan cheese
Dried oregano and fresh chopped basil, for garnish

All you do:
1. Preheat oven to 425. Place veggies on a baking sheet and drizzle with 1 tablespoon of olive oil; toss to coat. Season with salt and pepper. Roast for 25 minutes.
2. Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add sausage and cook until browned. Add white wine and cook until the wine has reduced by half. Add tomatoes and crush lightly with a potato masher to bring out the juices.
3. Combine the cooked pasta and roasted veggies with the sausage mixture and toss gently to coat the pasta. Add grated parmesan and stir again.
4. Transfer the pasta to a 13x9 baking dish and top with shaved Parmesan. Turn the oven temperature down to 375 degrees and bake the pasta for 10 minutes.
5. Once out of the oven, garnish the pasta with oregano and fresh basil.

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